Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)
The aim of the present work was to evaluate some phytochemical compounds in fresh, frozen, and processed yellow-coloured figs (Ficus carica L.). The moisture content, ash, titrable acidity, total chlorophylls, total carotenoids, total phenols, total flavonoids, total anthocyanins, as well as carbohy...
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| Main Authors: | , , |
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| 格式: | Journal Contribution |
| 语言: | English |
| 出版: |
2021
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| 主题: | |
| 在线阅读: | http://agris.upm.edu.my:8080/dspace/handle/0/18919 |
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